Skillet Pear and Blackberry Crisp
Fall is when pears are ripe - the perfect time to make this skillet pear and blackberry crisp!
Servings 8
Calories 415kcal
Ingredients
Fruit Filling
- 8 ripe pears or apples, peaches, or nectarines
- 1-2 cups blackberries or raspberries, blueberries, or strawberries
- 1/2 cup brown sugar
- 1 Tbsp honey
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Crumble Topping
- 4 Tbsp softened butter or coconut oil for dairy free
- ½ cup brown sugar
- ½ cup all purpose flour
- ½ cup rolled oats
- ½ cup finely chopped walnuts optional, but recommended
- ½ cup unsweetened coconut optional, but recommended
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- pinch salt
Instructions
Fruit Filling
- Core and slice the pears.
- Put the sliced pears in a large bowl and add the blackberries.
- Next add the brown sugar, honey, cinnamon, and vanilla extract.
- Stir it all together and set aside to macerate (that’s when you mix together fruit with sugar and let it sit and get all cozy together).
Crumble Topping
- Preheat your oven to 375°F, then get together your ingredients for the awesome crumble topping.
- Cream together butter and brown sugar.
- Then stir in the rest of the crumble ingredients.
- Put the macerated fruit into an 8-9" cast iron skillet baking dish or cast iron skillet.
- Distribute the crumble topping over the top.
- If your baking dish is super full you may want to put it on a sheet pan before putting in the oven in case of bubbling over. Bake in the preheated 375°F oven for 30-45 minutes, or until the top is golden brown and the fruit juices are bubbly. It should also smell wonderful! Let it cool, then serve with a scoop of vanilla ice cream.
Notes
- Serving Suggestion: Top with vanilla ice cream.
Nutrition
Calories: 415kcal | Protein: 5g | Fat: 13g | Cholesterol: 15mg | Potassium: 428mg | Fiber: 10g | Sugar: 51g | Calcium: 50mg | Iron: 2.3mg